- 2 tablespoons extra-virgin olive oil
- 1 small onion (cut into ½-inch dice,, 1 cup)
- 2 garlic cloves (minced)
- 20 ounces butternut squash (carton diced, 3 cups)
- 1 apple (unpeeled and cut into 1-inch dice)
- 1 pear (unpeeled and cut into 1-inch dice)
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 32 ounces vegetable broth (carton all-natural, 4 cups)
- kosher salt
- black pepper
- chopped walnuts
- roasted pumpkin seeds
- plain greek yogurt
PER SERVING *
|Calories180Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dori 16 days ago
Spicy and sweet at the same time, very delicious!
Yulka J. 4 Sep
Love this recipe i always add extra fruit today was sweet potato and 2 fresh peaches YUM
Thalia M. 26 Jul
This is the best butternut squash soup recipe. I doubled the garlic and spices,
Beki M. 19 Jan
Awesome! A little sweet but I loved it.
Boss Boss 15 Nov 2017
I doubled the recipe so it worked out perfectly to use one whole butternut squash, two apples and two pears. I doubled the spices as well and added 1/4 tsp nutmeg. I didn't have pumpkin seeds so I used chopped pecans. Everyone was absolutely loving it! The perfect fall soup!
Anastasia A. 3 Nov 2017
Yummy! I used two Granny Smiths and no pear. I also added some Chia seed to it and loved topping it with toasted walnuts! Definitely will make again as our garden was very productive.
Tran L. 29 Oct 2017
Delicious!! Curry really adds a good bit of heat to it. Pear and apple pears very well with it too. I topped with crispy bacon, pumpkin seeds, and fresh chives.
Karen B. 23 Oct 2017
Very good. I didn’t use the sour cream but both the pumpkin seeds and walnuts both of which added to flavor. I will make this again.
Lisa 22 Oct 2017
Fantastic! Everyone loved this. The recommended garnishes balance the sweetness of the soup perfectly and add a lovely depth and complexity.
Sharon Zaremski 15 Oct 2017
One of my favorites. I like to add pumpkin pie spice to this too.
Cheryl R. 12 Feb 2017
Made just as the recipe is written but used scallions instead of chives. Preferred slivered almonds over walnuts. Very filling, and lo-cal without added cream.
Alina N. 26 Oct 2016
it was very sweet, however, it filled our bellies quickly! it's perfect to enjoy in the cold weather. i topped it with walnuts, then added some shredded rotisserie chicken and cooked kale on top to incorporate protein and fiber. It's definitely nourishing and fulfilling--it satisfied my family! although, i would suggest adding a bit of salt or excluding either the apple or pear to minimize its sweetness. it almost like a meal and dessert